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Pioneer Woman Beef and Broccoli

Pioneer Woman Beef and Broccoli - recipe card
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A hearty, flavor-packed take on the classic Chinese takeout, this beef and broccoli features tender strips of flank steak seared to a golden crust, crisp-tender broccoli florets, and a glossy, savory-sweet soy-garlic sauce. Ready in under 40 minutes, it’s a delicious weeknight stir-fry that’s far better than delivery and perfect served over steamed rice.

Ingredients

Scale
  • For the Beef and Marinade:
  • 1 lb flank steak, thinly sliced against the grain into 1/8-inch strips
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda (optional, for extra tenderness)
  • 1 tablespoon vegetable oil
  • For the Stir-Fry:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon toasted sesame oil
  • 1/2 cup beef broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets (about 1 large head, cut into bite-size pieces)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Steamed rice, for serving (optional)

Instructions

  1. Prepare the beef: Place the sliced flank steak in a medium bowl. Add the soy sauce, cornstarch, sugar, and baking soda (if using). Toss well to coat every strip evenly. Let it sit at room temperature for at least 10 minutes while you prepare the sauce and broccoli. The baking soda helps tenderize the meat, while the cornstarch creates a light barrier that will help the beef brown and stay juicy in the hot pan.
  2. In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, brown sugar, and toasted sesame oil. Set aside. In a separate small bowl or cup, mix the cornstarch with cold water to make a slurry. This will thicken the sauce at the end; do not add it yet or the sauce may become gluey.
  3. Heat a wok or large skillet (12-inch or wider) over high heat until a drop of water sizzles and evaporates immediately. Add 1 tablespoon of vegetable oil and swirl to coat. Add the broccoli florets and stir-fry for 2 to 3 minutes, until bright green and slightly charred on the edges. Transfer the broccoli to a plate and set aside.
  4. Return the wok to high heat and add the remaining 1 tablespoon of oil. The oil should shimmer and be nearly smoking—this is key for a good sear. Place the marinated beef strips in a single, even layer. Let them sear undisturbed for 1 minute to allow a golden-brown crust to form, then stir-fry for another 1 to 2 minutes, tossing continuously, until the beef is no longer pink but still pink in the center (about medium-rare). Be careful not to overcrowd the pan; if necessary, cook the beef in two batches to avoid steaming.
  5. Push the beef to the sides of the wok to create a well in the center. Add the garlic and grated ginger to the well and stir-fry for 15 to 30 seconds, until fragrant—the moment you smell them, you’re ready to combine. Do not let them burn, as that will impart a bitter taste.
  6. Pour the sauce mixture into the wok. Stir everything together, scraping the bottom to release any browned bits (this is where the flavor lies). Let the sauce bubble for 30 seconds. Give the cornstarch slurry a quick stir and add it in—pour it into the center of the sauce while stirring. Cook for another 1 to 2 minutes, until the sauce thickens to a glossy, coat-the-spoon consistency.
  7. Return the broccoli to the wok and toss everything to coat with the sauce. Cook for 1 minute more until the broccoli is warmed through and crisp-tender. Taste and adjust with a pinch of salt or extra soy sauce if desired. Serve immediately, hot, over steamed rice.
  8. Note: For an even more charred, smoky flavor, you can blanch the broccoli for the last 30 seconds in boiling water before stir-frying instead, but direct searing gives a nice depth.
  9. Recipe doesn’t require oven; but if you’re making extra-large batches, you can keep the completed dish warm in a 200°F oven while you cook additional batches on the stovetop.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe container; it will keep for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a skillet over medium heat for 3-5 minutes, or microwave on high in 30-second intervals until heated through, adding a splash of water or broth to restore the sauce’s consistency. The broccoli will lose some crispness, so for best texture, consider adding a quick fresh broccoli floret when reheating. Serve over steaming jasmine or white rice, and garnish with a sprinkle of sesame seeds or sliced green onions.

Nutrition

Keywords: beef and broccoli, pioneer woman beef broccoli, easy beef stir-fry, flank steak recipe, Chinese takeout at home, 30 minute dinner, soy ginger sauce, weeknight stir-fry, broccoli beef, asian beef recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-and-broccoli-recipe/